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TGsnaps1-Esi Impraim

By Michele Kayal on November 20, 2012 in

Turkey, fried fish, fresh pepper, and kenke, a fermented corn dough, were part of Thanksgiving 2009 for the Impraim family./Photo courtesy of Esi Impraim

Thanksgiving has international flavors
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American Food Roots addresses the question: “Why do we eat what we eat?” The answer depends, of course, on where you live, where you used to live, where your grandparents lived. Then there are the ebbs and flows of our status as an agricultural nation. Don’t forget politics, religion and fashion. It’s all there on the American plate.
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